From Sandi's Recipe File - Grilled Vegetable Salad with Tarragon Dressing

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"Grilled Vegetable Salad with Tarragon Dressing"

Recipe Source:
September 2000 Issue of
Canadian Living Magazine

Serving Size: Makes 6 servings

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Amount Ingredient

1 yellow zucchini

1 green zucchini

1 sweet green pepper, cored

1 sweet red pepper, cored

1 large carrot, peeled

1 large eggplant

1/2 cup vegetable oil

2 cloves garlic, minced

1 jalapeno pepper, seeded and minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup sunflower seeds

Dressing:

1 tablespoon chopped fresh tarragon

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

1 teaspoon liquid honey

1 shallot, finely chopped

1 small clove garlic, minced

Pinch salt

Pinch pepper

1/3 cup olive oil

Preparation Instructions:

Cut both zucchini, both peppers, carrot and egg plant lengthwise into 1/2 inch thick slices. In large bowl, whisk together oil, garlic, jalapeno, salt and pepper; add vegetables and toss to coat.
Place vegetables, in batches, on greased grill over medium heat; close lid and cook, turning occasionally, for 10 minutes or just until tender-crisp. Let cool on cutting board; cut into 2 x 1/2 inch sticks.
Dressing: In large bowl, combine tarragon, lemon juice, vinegar, honey, shallot, garlic, salt and pepper; gradually whisk in oil. Add vegetables; stir to coat. Serve sprinkled with sunflower seeds. Makes 6 servings.
Per Serving: about 415 calories; 3 g protein; 39 g fat; 16 g carbohydrates; 5 g fibre; 0 mg cholesterol; 112 mg sodium.

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